Name: Stuffed tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 187.50 ml couscous; 187.50 gm boiling water; 18.20 gm olive oil; 100g mushrooms, thinly sliced; 1 garlic clove, crushed; 2 tsp moroccan seasoning; 1/4 tsp chilli powder; 250.00 ml baby spinach; 100g ricotta; 82.50 ml pitted olives, sliced; 62.50 ml mint, torn; 8 medium tomatoes

Stuffed tomatoes

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Elevate your presentation with this exquisite stuffed tomato recipe.

Ingredients:

187.50 ml couscous
187.50 gm boiling water
18.20 gm olive oil
100g mushrooms, thinly sliced
1 garlic clove, crushed
2 tsp moroccan seasoning
1/4 tsp chilli powder
250.00 ml baby spinach
100g ricotta
82.50 ml pitted olives, sliced
62.50 ml mint, torn
8 medium tomatoes

Instructions:

Preheat your oven to 180C, then lightly grease and line a baking tray with baking paper.
In a heatproof bowl, mix couscous and water, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Heat oil in a medium frying pan over high heat. Sauté mushrooms and garlic until tender for 3-4 mins. Add seasoning and chilli powder, cook for 1 min. Stir in spinach and cook until just wilted for 1-2 mins.
Combine the flavorful mushroom mixture with couscous, ricotta, olives, and mint. Don't forget to season to your liking.
Slice off the tops of the tomatoes and carefully remove the flesh with a teaspoon.
Distribute the couscous mixture evenly among the tomato cases and place the lids on top before arranging them on the tray.
Roast tomatoes for 15-20 minutes until they are tender and just starting to collapse. Enjoy them as a perfect side for roast meats or as a delicious standalone dish.

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